Method of cooking.



C. B. TRBSCOTT.

METHOD 0F COOKING.

APPLIOATION FILED mmm, 1907. Bmmwnn JULY 23,1909.

Patented Jan. 5, 1909.

UNITED STATES PATENT OFFICE.

GHARLES- s. TRnseoTT, or sANreaNcIsdo, AssIcNoR-'ro ELMoRE,`

or AsTon1A,oRncoN.

Patented' J'mi.A 6, 1909...

Y Application led June 4, 19,07, Serial No. 371,274. Renewed July y23, 1903,A smdnn z5-,047,1

To all whom it. may concern."

Be it known that I, CHARLES B. Tarascon., a citizen oithe United. States, residing at San Francisco, in the county of San Franciscoand Statev of. California, have'A invented certain new vand useful Improvements- Methods of Cooking; and I do herebyv declare the following tor-be ga full, c1ear,'a nd exact description of the invention, such as will entains tomakeand use the same.`

The object of this invention is,'inl a ready able othersskilledin the art to which it appera-nd expeditious manner, thorou bly and v evenly to cook food-matter, anima or vegetable, such as meats, fruits, vegetables, etc..

preserving the flavor of the matter and.. avoid-- lng Waste and loss of substance, while at once, reducing a ,superior product; and .saving eat.

Inthe usual methods of cooking meat, or the like, as at present practiced, especially in hotels orrestaurants, Wheremeat is ,roasted in portions of great size, the outside,-

hasto be overcooked, that is burned or seared, 1n order to get the interior cooked, andeven then the ulterior sometimes is not sufliciently cooked; and all animal food products. whether roasted or boiled suler loss in substance and in lavor,--as wellLin'some cases,

induration,-by excessive Aentravesation or exudation of their juices and` the. probable ,setting that is hardening of albuminous and other matter constituent of the roduct, v.owing to 4the high heat requisite, w e inthe case of. fruits, for. example,- the high heat under the presentmethods. employed either V.I nax's. or utterly destroys the naturalor` .desirable flavor.

Hereto'fore food has been cooked-under. pressure, .but always ata high heat. The point of the present. invention is to cook at4 a comparatively low heat and this iseected presenting heat units` or increments, that `1s, heat, inan ariform.- medium or vehicle,-

atmospheric air, carbonio acid, crbther suitable aeriform duim-under pressure to the substance under treatment, 1 whereby the heatis-concentrated and is caused tointrude into the interstices of the substance,.sub'ect ing it to an even and uniform c oo 'ng .throughoutwhile at once, in a great measure, peventiug lexudation of its juices and any rdeniu'g of its body, the comparatively .small quan-tit I of juices that may exude bestill,

ingbeneficia y saved. foruse. j Ihave-'dis-A covered thatinfood-matters such as meats, thus cooked, not onlvis i there. conservation of the v ,lesirable,ingredients andcharacteristics` of. the product,. and. a. greatly-imp'row'fedV product, but they suffer but slight shrinkage,

retain nearly allL their. juices, come out. absoeifecting. asa'ving in uel, together with ready' maintenance of requisite temperature with but slight. accession. of'heat, the time of cooknot only not increased beyond that inci ent to the methodsnow'practiced but-is, in some eases diminished, that is, there is, in some cases, an absolute gain in time,-while lby `my method, the product is uniformly .cooked and as fully and completely, as nay be desired,l thatis, to any degree deslre I ascribe the .cooking effect. obtained. at a low heat to the increase by pressure of the number of heat units in agiven. space, that is,.in.e'achspace or cell or interstice where the effect. of heat is to be `I nanifestf--vsfhere heat is.. todo. its work.

It will be understood, that I employheat at la. comparatively low temperature, that is, at a' low tem erature aseomparedwith the temprature lncident to the methods heretofore own or4 by others practiced. It is in this sense that I use the expression com aratively in. the claims to my inventionM re. v.9.0.

Under usual circumstances, .I may cook-.much below the ordinary cooking temperature of E., though thiswill, of course, Itake a longer time.; but evenin cooking at a low temperature, Ienploy adequate pressure, somewhat to convey the heat tothe interiorof the-subi stancebeineooke'd and largely to arrest eX- udation of t 160 "F. (less or somewhat more) with 25 to 30 lbs. of pressure per square incli (some- Whatmore or less)will ,roduce good results.

heat. Moisture mayy e supplied in small e juices.. As anexample of the application of my process, in cooking meats,

15 Sure pump.

merely illustrative of the underlying principle'of my invention: Figure 1 is a v1ew 1n side elevation, partly broken away and partly in section, of a device capable ot carrying out the method of my invention; Fig. 2 is a fragmentary detached detail view of the -oven door and the means forv relie the airpressure within the oven before t e door is opened; and lig. 3 isthe detail view of an oven, compressed-air reservoir, and air-pres- Referring tothe drawings in detail, A des#l ignates a source of heat supply, such as an ordinary gas-range, or the like, on which is supported or carried an inclosed chamber a, nec'- essarily perforated, as at a, and having a' door a, and desirably insulated, as at a. f- Supported within the chamber a, as by legs ai', is an oven a", preferably out of contact at all points with said chamber and necessarily, for my purpose, .air-tight and desirablyl, for the purposes of strength, formed of stee The oven is provided with a door a, having a nose alf. Pivotally secured to the oven-casing, as at al", is a rod a", having at the outer end, catch a. adapted to engage with the nose q. and, toward the inner end with a curved ortion a adapted liftingly to enga e with t e lower extremity of an operatingever a2 of a valve et21 on an air-escape i e a.e2 communicating with the interior of t e oven a and with the exterior atmosp'here. It will be noted that, before the door can be opened, the rod a.17 has 'to be de- 40 pressed, or rocked downward on its pivot, to

release the catch a from enga ement with the nose a. Simultaneously, t e inner end portion of the rod a.17 raises the lever a.", which operates to open the valve a2?, thereby to relieve the air-pressure within the cham- If no such means as has just been de-l a scribed were provided, the door might be ber.

. thoughtlessly opened by an operator while air-pressure was within the oven, and the door flying o en and the outrush of air would llkely serious y nj ure him.

' Communicating with the oven are any desired or well-known forms of thermometer a", pressure-ga e a8, and safety or blow off valve UP; al arranged and operating in the well-known manner and subserving the' customary functions of such parts, wherefore detailed illustration or description of these parts is deemed superfluous. Also com- V6o municating with the oven is a pipe al, on the outer end of which is adapted to engage rubber tubin (L23, or the like, of a means for compressing t e air in the oven, such as anordinary air-pressure pump all.

ln practice, it is desireable, as shown in i Fig. 3to have the oven a communicate by lvalve pipe a with a compressed-air reservoir a.2 and to compress the air in the reservoir the air-pressure pump a may be used.

In order to supply a. proper amount of moisture to the oven, I may employ a needlevalve a, to which steam is conveyed through I a pipe a. communicatingwithany suitable source of steam supply (not shown) where the pressure is greater than that of 'compressed air. In smaller ovens, where not so much moisture is needed, it is suiiicient to place somewater in the oven, for which purpose the pan a,1 may be provided. This pan is also utilizerto catch whatevergdrippmgs there may be o m the substance.

Within the oven areladapted to be disposed, as on wire-racks' al, or the like, the articles of food-matter to be cooked'` The air is compressed in the oven and, exerting mediately causes the heat tovpermeate the of resentment of heat to all parts thereof an by pressure from without setting against the juices, maintains these within the product. 'lhe result is that every ortion of the food, the center as well as t e outside, is

served, and the product is rendered tender and has lost little weight. It will be obvious that the pressure should be toa point of preventing production of steam and also to a point to overcome the expansion of the foodmatter under the action of the heat.

Having thus fully described my invention, what I claim as new and desire to secure by Letters-Patent is:

1. 'lhe method of treating and conserving food-matter, which consists in cooking the same at alcomparatively low temperature by presenting the requisite heat in an aeriform vehicle under pressure.

food-matter, which consists in cooking the same at a comparatively low temperature by presenting the requisite heat in an aeriform vehicle under pressure, with supply of moisture. f

3.* The method of treating and conserving food-matter, which consists in subjectin the same to the action of a large number of eat units of com aratively low temperature as concentrated y'pressure for increased action substantially as set forth.

4. The method of treating and conserving same to the action of a large numxber 'of eat units of com aratively low temperature as compressed or concentrated action, and 'maintaining the desired temperature by supenergy, as conditions may require, thus effectinrg a savin of fuel.

5. he art o cooking animal, or vegetable,

equally cooked, the flavor and aroma areprefood-matter, which consists in subjectin the food-matter, whereby there is a'uniformity los 2. The method of treating and conserving 4 plying a small additional quantity of heat substance which consists in en'velopin said substance in an aeriform medium an subjecting said medium to a pressure substantially greater than that of the atmosphere and to a cooking temperature substantially below 212 F.

6. The art of cooking animal, or vegetable, substance which consists in enveloping said substance in a moistened aeriform medium and subjecting said medium to a pressure substantially greater than that of the atmosphere and to a cooking temperature substantially below 212 F.

7. The art of cooking animal, or vegetable, substance which consists in enveloping said substance in an aeriform medium and subjecting said medium to apressure of approximately twenty five pounds to the square inch and heating said medium to a temperature of approximately 160 F.

8. The art of cooking animal, or vegetable, substance which consists in enveloping said substance in a moistened aeriform medium and subjecting said medium to a pressure of approximately twenty-ve ounds to the square inch and heating sais medium to a temperature of a proxjmately 160 F.

In testimony Wliereof, I affix my signature, in the presence of two subscribing Witnesses.

CHARLES B. TRESCOTT.

Witnesses:

R. G. DYRENFORTH, E. S. BRANDENBURG. 

